Well obviously this is not ALL about Kale…but it is something delicious. If you are a gardener cook like me the pickings in the vegetable garden are a bit lean at this time of year but this morning I found a dark and handsome stranger standing nearly 1m high with a jaunty cap of snow. This is the lovely Italian kale ‘Cavalo Nero’. The beautiful crinkly leaves can be a tad on the tough side so try to pick only the younger leaves. If you need to use the older parts then then tear the leaf from the woody mid rib and banish it to the compost heap pronto. Once you have the leaves wash carefully and then shred them. It is easy to find bags of shredded green kale in any supermarket if you can’t get your hands on the real thing. If you are that way inclined have a go at growing your own-they are easy to get going but you will have to take precautions against pesky cabbage whites and pigeons. I am going to cook them with the spicy Spanish sausage Chorizo. This is strongly flavoured with garlic and paprika and a good match for the hearty kale. You can buy the sausage sliced but chunks of whole Chorizo are best for cooking.
A very good way to eat up your greens!
